Petite Tender Steak

Petite Tender Steak — Filet Tenderness Without the Filet Price.

The petite tender — or teres major — is a small, tapered muscle buried in the chuck that most butchers never bother to separate out. It takes skill to remove cleanly, but the payoff is a cut that's second only to the tenderloin in tenderness, with more beefy flavor and a fraction of the cost.

Because it comes from the shoulder, it carries the deeper flavor of a hardworking primal while staying buttery-soft. Ours is grain-finished Angus from our Indiana pastures. There are only two of these per animal, so it's a limited, special-occasion kind of cut.

Treat it like a mini roast: sear the whole piece to build a crust, then finish gently to medium-rare, or grill it whole over medium-high heat. Rest, then slice into round medallions across the grain. Elegant enough for company, easy enough for a Tuesday.

Intentionally raised. For those who believe in better.